Yolk Color Resulting from Different Levels of Paprika Extract in the Ration

EXTREMELY deep yellow yolk color is preferred for frozen and dried egg products, but not for fresh eggs for table use. Since it is illegal to add artificial coloring to some food products, yolk pigments are sometimes used as natural coloring agents in manufactured food products. Eggs with deeply pigmented yolks are scarce. In the past these highly pigmented yolks have been secured in the spring from farm flocks ranged on green pasture. Only during the spring months do hens eat sufficient grass to provide enough xanthophylls for the most desirable frozen and dried egg products. With the decline in the numbers of small farm flocks, the supply of such eggs has disappeared. One possible solution to the problem of obtaining dark pigmented yolks is the addition of natural pigmenting materials to the ration just before the eggs are saved for breaking. Such materials can be removed from the ration …